Source: Food Research International. Unidade: ESALQ
Subjects: PÊSSEGO, PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS
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ABNT
ROJAS, Meliza Lindsay et al. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Research International, v. 82, p. 22–33, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.01.011. Acesso em: 03 set. 2024.APA
Rojas, M. L., Leite, T. S., Cristianini, M., Alvim, I. D., & Augusto, P. E. D. (2016). Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Research International, 82, 22–33. doi:10.1016/j.foodres.2016.01.011NLM
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability [Internet]. Food Research International. 2016 ; 82 22–33.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.011Vancouver
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability [Internet]. Food Research International. 2016 ; 82 22–33.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.011
